Chennai Style Biryani

Madras Hotel Style Chicken Biryani

Ingredients:

• 2 cups basmati rice, rinsed and soaked for 30 minutes

• 500g chicken, cut into pieces

• 2 large onions, thinly sliced

• 2 tomatoes, chopped

• 4 green chillies, slit

• 1 tbsp ginger-garlic paste

• 1/2 cup plain yoghurt

• 1/4 cup fresh coriander leaves, chopped

• 1/4 cup fresh mint leaves, chopped

• 1/2 tbsp each - Madras Curry Powder and South Indian Meat Masala

• 1/4 tsp turmeric powder

• 3 tbsp oil or ghee

• 2 cups water

• Salt to taste

Whole spices:

• 2 bay leaves

• 4 green cardamoms

• 4 cloves

• 1-inch cinnamon stick

• 1 star anise

Method:

1. Cook the rice: Boil water with a pinch of salt and some whole spices (bay leaves, cardamoms, cloves, cinnamon, star anise). Add soaked basmati rice and cook till 70% done. Drain and set aside.

2. Prepare the chicken: Heat oil or ghee in a heavy-bottomed pan. Add the remaining whole spices, sauté until aromatic. Add sliced onions and fry till golden brown.

3. Add ginger-garlic paste, green chillies, and sauté for 2 minutes. Toss in chopped tomatoes and cook until soft.

4. Mix in chicken pieces, turmeric powder, Madras Curry Powder and South Indian Meat Masala, and salt. Cook on medium heat until the chicken is half-cooked.

5. Add yoghurt, chopped coriander, and mint leaves. Stir well. Cover and cook till the chicken is tender.

6. Layering: In the same pan, evenly spread half the cooked chicken mixture. Top it with half of the rice. Repeat layers with the remaining chicken and rice.

7. Cover the pan tightly with a lid. Cook on very low heat (dum) for 20-25 minutes, allowing all flavours to infuse.

8. Turn off the heat and let it rest for 10 minutes before gently fluffing up the biryani.

Serving suggestion: Serve hot with raita or a simple salad.

Enjoy the authentic taste of Chennai with this straightforward biryani recipe, perfect for any occasion!